Bolognese Sauce

Everyone needs a great bolognese recipe, and this is it. The secrets are cooking the veggies slowly and adding beef stock for richness. Incredibly economical, perfect for batch cooking, and tastes even better the next day.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 carrots, grated or finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, finely chopped
• 60 ml water
• 750 g minced beef (or pork, veal, or a combination – up to 1 kg)
• ½ tsp sea salt flakes, plus extra to taste
• ¼ tsp freshly cracked black pepper, plus extra to taste
• 2 tbsp tomato paste
• 700 g passata (can substitute with 800 g canned crushed tomatoes)
• 2 bay leaves, fresh or dried
• 500 ml beef stock
• 1 tbsp white sugar (optional)
• 2 tbsp freshly grated parmesan, to serve
• Chilli oil, to serve (optional)
• Pasta of choice, to serve

Method

1. Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, carrot, celery and garlic. Cook for 5 minutes until soft and full of flavour (do not rush this step). Add the water gradually to help soften the vegetables.

2. Increase the heat to high, add the beef, salt and pepper and cook for 2 minutes until the beef has browned, breaking it up as you go.

3. Add the tomato paste and cook, stirring, for 1 minute.

4. Add the passata, bay leaves, beef stock and sugar, if using.

5. Bring to the boil, then reduce the heat to the lowest setting. Cook, covered, for 35 minutes.

6. Once cooked, season with more salt and pepper to taste.

7. Stir the sauce through the cooked pasta and serve with freshly grated parmesan and chilli oil, if using.

Tips

• The longer the bolognese is cooked, the higher the intensity of flavour. Cook for up to 2 hours, stirring every 30 minutes and adding up to 125 ml of water if needed.
• Customise with wine: add 125 ml dry red wine after cooking the veggies. Add vegetables like grated zucchini, broccoli, mushrooms or capsicum. Try herbs like oregano, basil or thyme.
• Make ahead and refrigerate for up to 3 days or freeze for up to 3 months.
• Use for lasagnes, gnocchi bakes, loaded potatoes, or stuffed vegetables.